Dinde aux marrons


  • 3 kg turkey 1
  • Natural chestnuts 1 box
  • Fine stuffing 300 g
  • Milk 150 ml
  • Smoked bacon 100 g
  • Egg 1
  • Onion 1
  • Butter 50 g
  • Sliced bread 1 slice
  • Shallots 2
  • Cognac 3 tablespoons
  • Chicken broth 1 tablet
  • Salt pepper

In a salad bowl, crumble the bread and cover it with milk. Peel and slice the onion and shallots. In a pan, brown them over low heat with 10 g of butter and the smoked bacon for 10 minutes, stirring regularly. Let cool.
Drain the chestnuts and cut half of them into pieces. Mix the drained white bread, the fine stuffing, the contents of the pan, the chestnut pieces, the cognac and the egg in a bowl. Season with salt and pepper, then mix.
Stuff the turkey with this preparation. Then close the opening with wooden skewers or sew it up. Use the remaining butter to cover the skin of the poultry. Season it with salt and pepper. Then place the turkey in a baking dish. Cook at 150°C for 2 hours 30 minutes.
After half an hour of cooking, dissolve the broth tablet in 30 cl of very hot water. Pour the broth into the dish and baste it over the poultry from time to time.
About 20 minutes before the end of cooking, add the whole chestnuts around the turkey. Remove from the oven, cover the chestnut turkey with aluminum foil and let rest for 10 minutes before serving.

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